CN109043528A - A kind of horse bubble melon sobering-up composition - Google Patents
A kind of horse bubble melon sobering-up composition Download PDFInfo
- Publication number
- CN109043528A CN109043528A CN201811066565.4A CN201811066565A CN109043528A CN 109043528 A CN109043528 A CN 109043528A CN 201811066565 A CN201811066565 A CN 201811066565A CN 109043528 A CN109043528 A CN 109043528A
- Authority
- CN
- China
- Prior art keywords
- powder
- melon
- horse
- sobering
- composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 title claims abstract description 103
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 title claims abstract description 103
- 239000000203 mixture Substances 0.000 title claims abstract description 70
- 241000219112 Cucumis Species 0.000 title claims description 99
- 239000000843 powder Substances 0.000 claims abstract description 73
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 36
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 31
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 28
- 230000000694 effects Effects 0.000 claims abstract description 24
- 238000002360 preparation method Methods 0.000 claims abstract description 22
- 244000068988 Glycine max Species 0.000 claims abstract description 20
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 20
- 235000016709 nutrition Nutrition 0.000 claims abstract description 20
- 230000035764 nutrition Effects 0.000 claims abstract description 20
- 239000002002 slurry Substances 0.000 claims abstract description 17
- 240000004507 Abelmoschus esculentus Species 0.000 claims abstract description 14
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 13
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 13
- 235000020224 almond Nutrition 0.000 claims abstract description 13
- 244000003416 Asparagus officinalis Species 0.000 claims abstract description 10
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 230000035622 drinking Effects 0.000 claims description 67
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 12
- 230000006378 damage Effects 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 240000000111 Saccharum officinarum Species 0.000 claims description 5
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 5
- 241001116389 Aloe Species 0.000 claims description 4
- 235000011399 aloe vera Nutrition 0.000 claims description 4
- 241001465754 Metazoa Species 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 239000010419 fine particle Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000010985 leather Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 241000196171 Hydrodictyon reticulatum Species 0.000 claims 1
- 210000004185 liver Anatomy 0.000 abstract description 12
- 210000002784 stomach Anatomy 0.000 abstract description 10
- 208000007848 Alcoholism Diseases 0.000 abstract description 7
- 201000007930 alcohol dependence Diseases 0.000 abstract description 7
- 239000004475 Arginine Substances 0.000 abstract description 4
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 abstract description 4
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 abstract description 4
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 abstract description 3
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 3
- 238000009098 adjuvant therapy Methods 0.000 abstract description 3
- 235000004279 alanine Nutrition 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- WIGIZIANZCJQQY-UHFFFAOYSA-N 4-ethyl-3-methyl-N-[2-[4-[[[(4-methylcyclohexyl)amino]-oxomethyl]sulfamoyl]phenyl]ethyl]-5-oxo-2H-pyrrole-1-carboxamide Chemical compound O=C1C(CC)=C(C)CN1C(=O)NCCC1=CC=C(S(=O)(=O)NC(=O)NC2CCC(C)CC2)C=C1 WIGIZIANZCJQQY-UHFFFAOYSA-N 0.000 abstract description 2
- 206010016654 Fibrosis Diseases 0.000 abstract description 2
- 230000007882 cirrhosis Effects 0.000 abstract description 2
- 208000019425 cirrhosis of liver Diseases 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 244000241257 Cucumis melo Species 0.000 abstract 4
- 206010019233 Headaches Diseases 0.000 description 24
- 231100000869 headache Toxicity 0.000 description 24
- 230000001079 digestive effect Effects 0.000 description 22
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 230000001681 protective effect Effects 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000283086 Equidae Species 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 206010000059 abdominal discomfort Diseases 0.000 description 2
- 230000002075 anti-alcohol Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- ROBFUDYVXSDBQM-UHFFFAOYSA-N hydroxymalonic acid Chemical compound OC(=O)C(O)C(O)=O ROBFUDYVXSDBQM-UHFFFAOYSA-N 0.000 description 2
- 208000014674 injury Diseases 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 235000005881 Calendula officinalis Nutrition 0.000 description 1
- 241000282836 Camelus dromedarius Species 0.000 description 1
- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000004153 Hibiscus sabdariffa Species 0.000 description 1
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 235000003143 Panax notoginseng Nutrition 0.000 description 1
- 241000180649 Panax notoginseng Species 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 244000234181 Syzygium samarangense Species 0.000 description 1
- 240000000785 Tagetes erecta Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 230000006735 deficit Effects 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000007281 self degradation Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to health food preparation technical fields, and in particular to a kind of horse bubble melon sobering-up composition；Its each raw material weight component are as follows: horse steeps 20-30 parts of melon powder, and 5-8 parts of cane powder, nutrition bonds powder 20-30 parts and slurry 20-30 parts；Wherein nutrition bonding powder is composed of soybean powder, ripe black rice flour and almond powder by the weight ratio of 10:10:3, and slurry is composed of with gumbo juice by the weight ratio of 1:4 asparagus juice；The horse bubble melon sobering-up composition scientific in nutrition developed is reasonable, the raw material used is pure natural, it is harmless to human body, arginine, alanine and the glutamine that wherein horse bubble melon is rich in have the effect of adjuvant treatment to liver patient and alcohol cirrhosis patient, can prevent alcoholism, and this product is also rich in starch, protein and vitamine B group nutrient, nourishing the stomach protect liver, and product sweet mouthfeel, green is additive-free, firmly gets liking for the majority of consumers.
Description
Technical field:
The invention belongs to health food preparation technical field, it is related to a kind of using health care using horse bubble melon as relieving the effect of alcohol for primary raw material
Food compositions, and in particular to a kind of horse bubble melon sobering-up composition takes the horse bubble melon sobering-up composition of preparation before drinking, can
Prevent alcoholism, nourishing the stomach protect liver.
Background technique:
Horse bubble melon is a kind of wild plant that Northern Area of Huaihe River is generally grown, and generally it is gone as weeds hoe, in order to avoid influence
Crops growth；Although horse bubble melon carries no weight always, it has nutritive value abundant, pharmaceutical value, and horse steeps melon can
Prevent alcoholism, arginine, alanine and the glutamine being rich in horse bubble melon and fruit meat are hard to liver patient and alcoholic liver
Changing patient has the effect of adjuvant treatment, and can prevent alcoholism；And horse bubble melon is also lost weight the effect of strong body, and horse steeps melon
Contained hydroxymalonic acid is able to suppress carbohydrate object and switchs to fat, and the cellulose contained promotes corrupt substance in human body intestinal canal
It excludes, internal cholesterol is reduced, to play the role of keeping fit and healthy.
It drinks extremely widespread in daily life, spirits culture is even more of long standing and well established in our countries, small to eat to everyday home
Meal, friend's party, arrive greatly various dinner partys, all can not keep from drink substantially；Responsible drinking, which can invigorate blood circulation, to recover from fatigue, body health benefits, but
It is because of a variety of causes, drunk has been social common phenomenon, or even will appear alcoholism；Many artificial Quick soberings or mitigation
Physical impairment can take antialcoholic drug or sobering soup after drunk, though effectiveness, alcohol pair can be played in this way
The damage of body is still difficult to avoid that.
Currently, in the prior art, the Chinese patent of Publication No. CN10721209A, disclose a kind of alcohol-decomposing beverage and
Preparation method mainly includes sugarcane, marigold, celery, Radix Notoginseng, Roselle, pueraria lobata, mulberries, grape, wax-apple, pomegranate, Ma Pao
The raw materials such as melon and honey, by pretreatment of raw material, decoction, centrifugal filtration, homogeneous, the colour of camel's hair, degassing and sterilizing and etc. be made；Though
The right product has sober-up function, but there are the conflicts of effect between its used part material, and the product and big
Many disintoxicating products are the same, are all to take after drinking, because having contained a large amount of alcohol and food in stomach, the disintoxicating product taken is very
Difficulty is quickly absorbed by stomach, is worked slow, ineffective, or even causes digestive discomfort, and alcohol still remains the injury of human body.
To sum up, currently there are disintoxicating product have the shortcomings that work that slow, dispelling effects of alcohol is bad, production of relieving the effect of alcohol
It is taken after product are drunk, stomach cannot absorb in time, damage of the alcohol to human body can not be prevented rapidly, although part disintoxicating product
It can be taken before drinking, but additive therein or effective component can damage stomach；Because of a kind of nutrition of the invention
It enriches, nourishing the stomach protect liver, the pure natural additive-free alcohol dispelling food and preparation method that can be taken before drunk are very promising.
Summary of the invention:
Goal of the invention of the invention is to overcome that existing disintoxicating product dispelling effects of alcohol is bad, it is slow to work and can not be pre- in advance
The shortcomings that anti-alcohol is to injury of human, seek to design it is a kind of using horse bubble melon, black rice, soya bean and gumbo be primary raw material in proportion
The horse bubble melon sobering-up composition being mixed.
To achieve the goals above, horse of the present invention steeps melon sobering-up composition, each raw material weight component are as follows: horse
20-30 parts of melon powder of bubble, 5-8 parts of cane powder, nutrition bonds powder 20-30 parts and slurry 20-30 parts；Wherein nutrition bonds powder by Huang
Bean powder, ripe black rice flour and almond powder are composed by the weight ratio of 10:10:3, and slurry is by asparagus juice and gumbo juice by 1:4's
Weight ratio is composed.
Horse of the present invention bubble melon sobering-up composition the preparation method comprises the following steps:
(1) horse bubble melon powder preparation: the acetum that horse bubble melon ripe very likely is 3-5% with weight percent concentration is picked
It impregnates 3-5 minutes and cleans, be then placed in impregnate 3-5 minutes in the hot water that temperature is 90-100 DEG C and cook by scalding, take out well-done
Horse bubble melon, which is integrally put into baking oven, dries, and oven temperature is set as 160-180 DEG C, and the horse bubble melon of drying is put into powder in grinder
Comminution is thin, crosses 200 mesh screens, and horse is made and steeps melon powder；
(2) prepared by cane powder: taking fresh cane belt leather stripping and slicing, block diameter is 2-3 centimetres, is put into 60-70 DEG C of baking oven temperature control baking
It is dry, the sugarcane block of drying is put into pulverizer and is smashed into fine particle, 200 mesh screens are crossed, cane powder is made；
(3) prepared by soybean powder: clean dry of soya bean is put into pot with moderate heat stir-frying 8-10 minutes until giving out in pot
Ripe beans fragrance is put into grinder grinding after the soya bean cooling wait fry, crosses 200 mesh screens, soybean powder is made；
(4) preparation of ripe black rice flour: commercially available black rice is taken to eluriate 3-5 times according to the weight ratio of black rice and clear water 1:3, to clear
The black rice washed is pulverized after drying with cooking machine, and black rice powder moderate heat is stir-fried 2-5 minutes in pot, black rice to be fried
200 mesh screens are crossed after powder is cooling, ripe black rice flour is made；
(5) nutrition bonding powder preparation: taking commercially available almond to be ground with grinder, crosses 200 mesh screens and almond powder is made, will walk
Suddenly soybean powder made from (3), ripe black rice flour made from step (4) and almond powder are mixed evenly by the weight ratio of 10:10:3,
Nutrition is made and bonds powder；
(6) prepared by slurry: taking fresh aloe to be impregnated 5-8 minutes with the saline solution that weight percent is 1-2% and with clearly
Water cleans stripping and slicing, and block diameter is 2-3 centimetres, is put into juice extractor and squeezes the juice, and taking juice, which filters, is made asparagus juice, chooses fresh gumbo and uses
The saline solution that weight percent is 1-2% impregnates 5-8 minutes and cleans stripping and slicing with clear water, and block diameter is 2-3 centimetres, is put into juice extractor
Middle juicing filters after juice is stood 0.5 hour and gumbo juice is made, and asparagus juice obtained and gumbo juice are pressed to the weight ratio of 1:4
It is uniformly mixed obtained slurry；
(7) horse bubble melon sobering-up composition preparation: 20-30 parts of melon powder of horse bubble, 5-8 parts of cane powder and nutrition is taken to bond powder 20-
30 parts stir evenly to obtain mixed powder, then take and stir in 20-30 parts of addition mixed powders of slurry and at dough, dough is put into mould
Tool is pressed into the square thin slice of 1*1*0.2, and thin slice is put into temperature and is set as toasting 5-10 minutes in 100 DEG C of baking oven, to thin
Piece drying is taken out from baking oven when giving out fragrant, cooling to steep melon sobering-up composition up to horse.
Horse bubble melon sobering-up composition of the present invention can directly be eaten, taste delicious and crisp, additionally it is possible to 50-60 DEG C of temperature
It is edible that water or weight percent are that the hydromel of 1-3% brews, and is particularly suitable for the elderly that the age of a draught animal is bad and hobby is drunk；Drink
It is best that dispelling effects of alcohol is eaten before wine, the fast decoupled that can also promote internal alcohol is eaten after drinking, and reduces alcohol to human body
Damage.
Horse bubble melon sobering-up composition of the present invention can be stored 30-60 days at normal temperature, 0-10 DEG C of cold storage environment
Under can store 6 months；Can also enough hermetic bags vacuumize after be filled with nitrogen preservation, the shelf-life be 24 months；Kaifeng can
Edible, because of mouthfeel deliciousness, dispelling effects of alcohol is excellent, deep to be liked by the crowd of drinking.
Compared with prior art, the present invention designed horse bubble melon sobering-up composition preparation process is simple, nutrition arrangement section
It learns rationally, product is convenient to take, and the raw material used is pure natural, arginine, third ammonia that wherein horse bubble melon be rich in harmless to human body
Acid and glutamine have the effect of adjuvant treatment to liver patient and alcohol cirrhosis patient, can prevent alcoholism, and
And this product is also rich in starch, protein and vitamine B group nutrient, and 30-60g is taken before drinking, enhances body in advance
Alcohol capacity of decomposition, nourishing the stomach protect liver, and product sweet mouthfeel, green is additive-free, firmly gets liking for the majority of consumers.
Specific embodiment:
Below by embodiment, the invention will be further described.
Embodiment 1
Each raw material weight component in the horse bubble melon sobering-up composition that the present embodiment is related to are as follows: horse steeps 20-30 parts of melon powder, sugarcane
5-8 parts of powder, nutrition bonds powder 20-30 parts and slurry 20-30 parts；Wherein nutrition bonds powder by soybean powder, ripe black rice flour and apricot
Benevolence powder is composed by the weight ratio of 10:10:3, and slurry is composed of with gumbo juice by the weight ratio of 1:4 asparagus juice.
The preparation method for the horse bubble melon sobering-up composition that the present embodiment is related to, preparation process are as follows:
(1) horse bubble melon powder preparation: the acetum that horse bubble melon ripe very likely is 3-5% with weight percent concentration is picked
It impregnates 3-5 minutes and cleans, be then placed in impregnate 3-5 minutes in the hot water that temperature is 90-100 DEG C and cook by scalding, take out well-done
Horse bubble melon, which is integrally put into baking oven, dries, and oven temperature is set as 160-180 DEG C, and the horse bubble melon of drying is put into powder in grinder
Comminution is thin, crosses 200 mesh screens, and horse is made and steeps melon powder；
(2) prepared by cane powder: taking fresh cane belt leather stripping and slicing, block diameter is 2-3 centimetres, is put into 60-70 DEG C of baking oven temperature control baking
It is dry, the sugarcane block of drying is put into pulverizer and is smashed into fine particle, 200 mesh screens are crossed, cane powder is made；
(3) prepared by soybean powder: clean dry of soya bean is put into pot with moderate heat stir-frying 8-10 minutes until giving out in pot
Ripe beans fragrance is put into grinder grinding after the soya bean cooling wait fry, crosses 200 mesh screens, soybean powder is made；
(4) preparation of ripe black rice flour: commercially available black rice is taken to eluriate 3-5 times according to the weight ratio of black rice and clear water 1:3, to clear
The black rice washed is pulverized after drying with cooking machine, and black rice powder moderate heat is stir-fried 2-5 minutes in pot, black rice to be fried
200 mesh screens are crossed after powder is cooling, ripe black rice flour is made；
(5) nutrition bonding powder preparation: taking commercially available almond to be ground with grinder, crosses 200 mesh screens and almond powder is made, will walk
Suddenly soybean powder made from (3), ripe black rice flour made from step (4) and almond powder are mixed evenly by the weight ratio of 10:10:3,
Nutrition is made and bonds powder；
(6) prepared by slurry: taking fresh aloe to be impregnated 5-8 minutes with the saline solution that weight percent is 1-2% and with clearly
Water cleans stripping and slicing, and block diameter is 2-3 centimetres, is put into juice extractor and squeezes the juice, and taking juice, which filters, is made asparagus juice, chooses fresh gumbo and uses
The saline solution that weight percent is 1-2% impregnates 5-8 minutes and cleans stripping and slicing with clear water, and block diameter is 2-3 centimetres, is put into juice extractor
Middle juicing filters after juice is stood 0.5 hour and gumbo juice is made, and asparagus juice obtained and gumbo juice are pressed to the weight ratio of 1:4
It is uniformly mixed obtained slurry；
(7) horse bubble melon sobering-up composition preparation: 20-30 parts of melon powder of horse bubble, 5-8 parts of cane powder and nutrition is taken to bond powder 20-
30 parts stir evenly to obtain mixed powder, then take and stir in 20-30 parts of addition mixed powders of slurry and at dough, dough is put into mould
Tool is pressed into the square thin slice of 1*1*0.2, and thin slice is put into temperature and is set as toasting 5-10 minutes in 100 DEG C of baking oven, to thin
Piece drying is taken out from baking oven when giving out fragrant, cooling to steep melon sobering-up composition up to horse.
Horse bubble melon sobering-up composition manufactured in the present embodiment can directly be eaten, taste delicious and crisp, additionally it is possible to 50-60 DEG C
It is edible that warm water or weight percent are that the hydromel of 1-3% brews, and is particularly suitable for the elderly that the age of a draught animal is bad and hobby is drunk；
It is best that dispelling effects of alcohol is eaten before drinking, the fast decoupled that can also promote internal alcohol is eaten after drinking, and reduces alcohol to human body
Damage.
Horse bubble melon sobering-up composition manufactured in the present embodiment can be stored 30-60 days at normal temperature, 0-10 DEG C of refrigeration ring
It can be stored 6 months under border；Can also enough hermetic bags vacuumize after be filled with nitrogen preservation, the shelf-life be 24 months；Kaifeng can
Enough edible, because of mouthfeel deliciousness, dispelling effects of alcohol is excellent, deep to be liked by the crowd of drinking.
Horse bubble melon sobering-up composition manufactured in the present embodiment has good protective effect to stomach and liver；It is rich that horse steeps melon
Arginine, alanine and the glutamine contained is easily absorbed by the body, and enhances human body decomposing alcohol ability, prevents alcoholism, and
And starch becomes glucose after human body decomposes in black rice, is eventually converted into glucuronic acid, in liver can with alcohol or
The substances such as heavy metal combine, thus mitigate damage of the alcohol to liver, the vitamin B contained in black rice, almond, soya bean and aloe
Dvielement can assist in alcohol decomposition after being absorbed by the body, protect liver from damage.
Horse bubble melon sobering-up composition manufactured in the present embodiment has the 20-30 years old adult of 15-20 people to volunteer through 8 groups and every group
Person, which takes, to be tested, the results showed that 20-30 years old adult for not taking horse bubble melon sobering-up composition with first group drinks
After contrast, take within second group of volunteer 1 hour before drinking horse bubble melon sobering-up composition 20-30g, digestive discomfort sense after drinking
Alleviate, headache sense reduces；Horse bubble melon sobering-up composition 30-40g is taken within the volunteer of third group 1 hour before drinking, after drinking intestines
Stomach upset sense mitigates, and headache sense is effectively reduced；Take within 4th group of volunteer 0.5 hour before drinking horse bubble melon sobering-up composition
10-20g, after drinking digestive discomfort sense are mitigated, and headache sense reduces；5th group of volunteer takes horse in 0.5 hour before drinking
Melon sobering-up composition 20-30g is steeped, digestive discomfort sense after drinking is substantially reduced, and headache sense significantly reduces；6th group of volunteer is drinking
Horse bubble melon sobering-up composition 30-40g is taken within 0.5 hour before wine, digestive discomfort sense after drinking is substantially reduced, and headache sense significantly reduces；
7th group of volunteer takes horse bubble melon sobering-up composition 20-30g after drinking in 1 hour, digestive discomfort sense after drinking is had
Effect improves, and headache sense is eased；8th group of volunteer takes horse bubble melon sobering-up composition 30- after drinking in 1 hour
40g, after drinking digestive discomfort sense are mitigated, and headache sense is eased；By statistical experiment data and comparison, 20-30 years old at
Take within people 0.5 hour before drinking horse bubble melon sobering-up composition 20-30g year, effect is best, and horse steeps melon sobering-up composition to human body
Protective effect it is most strong.
Horse bubble melon sobering-up composition manufactured in the present embodiment has the 30-40 years old adult of 15-20 people to volunteer through 9 groups and every group
Person, which takes, to be tested, the results showed that 30-40 years old adult for not taking horse bubble melon sobering-up composition with first group drinks
After contrast, take within second group of volunteer 1 hour before drinking horse bubble melon sobering-up composition 20-30g, digestive discomfort sense after drinking
Slight to weaken, headache sense reduces；Take within the volunteer of third group 1 hour before drinking horse bubble melon sobering-up composition 30-40g, wine
Digestive discomfort sense mitigates afterwards, and headache sense is effectively reduced；Horse bubble melon is taken within 4th group of volunteer 0.5 hour before drinking to relieve the effect of alcohol group
Object 10-20g is closed, digestive discomfort sense after drinking is slightly weakened, and headache sense reduces；5th group of volunteer is 0.5 small before drinking
When take horse bubble melon sobering-up composition 20-30g, digestive discomfort sense after drinking mitigate, headache sense is effectively reduced；6th group of volunteer
Horse bubble melon sobering-up composition 30-40g is taken within 0.5 hour before drinking, digestive discomfort sense after drinking is substantially reduced, the significant drop of headache sense
It is low；Horse bubble melon sobering-up composition 40-50g is taken within 7th group of volunteer 0.5 hour before drinking, digestive discomfort sense after drinking is obvious
Mitigate, headache sense significantly reduces；8th group of volunteer takes horse bubble melon sobering-up composition 30-40g after drinking in 1 hour,
Digestive discomfort sense after drinking is mitigated, and headache sense is effectively relieved；9th group of volunteer takes horse in 1 hour after drinking
Melon sobering-up composition 40-50g is steeped, digestive discomfort sense after drinking is improved, and headache sense is eased；By statistical experiment data and
Horse bubble melon sobering-up composition 30-40g is taken in comparison for 30-40 years old adult 0.5 hour before drinking, and effect is best, and horse steeps melon
Sobering-up composition is best to the protective effect of human body.
Horse bubble melon sobering-up composition manufactured in the present embodiment has 40-50 years old adult's will of 15-20 people through 10 groups and every group
Hope person, which takes, to be tested, the results showed that 40-50 years old adult for not taking horse bubble melon sobering-up composition with first group drinks
It contrasts after drinking, second group of volunteer takes 20-30g in 1 hour before drinking, and digestive discomfort sense after drinking slightly weakens, headache
Sense is alleviated；The volunteer of third group takes 30-40g in 1 hour before drinking, and digestive discomfort sense after drinking weakens, and headache sense reduces；The
Four groups of volunteer takes 40-50g in 1 hour before drinking, and digestive discomfort sense after drinking effectively mitigates, and headache sense is effectively reduced；The
Horse bubble melon sobering-up composition 20-30g is taken within five groups of volunteer 0.5 hour before drinking, digestive discomfort sense after drinking is weakened,
Headache sense reduces；Horse bubble melon sobering-up composition 30-40g is taken within 6th group of volunteer 0.5 hour before drinking, stomach is not after drinking
Suitable sense mitigates, and headache sense is effectively reduced；Take within 7th group of volunteer 0.5 hour before drinking horse bubble melon sobering-up composition 40-
50g, digestive discomfort sense after drinking is substantially reduced, and headache sense significantly reduces；8th group of volunteer takes horse in 0.5 hour before drinking
Melon sobering-up composition 50-60g is steeped, digestive discomfort sense after drinking is substantially reduced, and headache sense significantly reduces；9th group of volunteer is drinking
Horse bubble melon sobering-up composition 40-50g is taken in 1 hour after drinking, digestive discomfort sense after drinking is mitigated, and headache sense is effectively delayed
Solution；Tenth group of volunteer takes horse bubble melon sobering-up composition 50-60g after drinking in 1 hour, satiety enhances, after drinking intestines
Stomach upset sense is improved, and headache sense is eased；By statistical experiment data and comparison, 40-50 years old adult is drinking
Horse bubble melon sobering-up composition 40-50g is taken within first 0.5 hour, effect is best, and horse steeps protective effect of the melon sobering-up composition to human body
It is best.
Horse bubble melon sobering-up composition manufactured in the present embodiment is tested by above-mentioned 27 groups of experiments, the results showed that 20-30 years old
Take within adult 0.5 hour before drinking horse bubble melon sobering-up composition 20-30g effect it is best, 30-40 years old adult is drinking
It is best to take within first 0.5 hour horse bubble melon sobering-up composition 30-40g effect, 40-50 years old adult 0.5 hour clothes before drinking
It is best with horse bubble melon sobering-up composition 40-50g effect；It can thus be appreciated that: it drinks first 0.5 hour and takes horse bubble melon sobering-up composition effect
Fruit is best；With advancing age, human body gradually weakens the self degradation ability of alcohol, takes horse bubble melon sobering-up composition
Dosage need increase according to the age of people is adjusted increase；While taking horse bubble melon composition, it is 1/ that weight, which is added, in cooperation
10 horses steep the honey of melon composition dosage, are taken with the 50-65 DEG C of hot water that weight is 2 times of horses bubble melon composition dosages, effect is more
It is good, can synergy 3-4 at.
Claims (3)
1. a kind of horse steeps melon sobering-up composition, it is characterised in that: each raw material weight component are as follows: horse steeps 20-30 parts of melon powder, cane powder
5-8 parts, nutrition bonds powder 20-30 parts and slurry 20-30 parts；Wherein nutrition bonds powder by soybean powder, ripe black rice flour and almond
Powder is composed by the weight ratio of 10:10:3, and slurry is composed of with gumbo juice by the weight ratio of 1:4 asparagus juice.
2. horse according to claim 1 steeps melon sobering-up composition, it is characterised in that: the preparation of the bubble melon sobering-up composition
Method are as follows:
(1) it horse bubble melon powder preparation: picks horse bubble melon ripe very likely and is impregnated with the acetum that weight percent concentration is 3-5%
It 3-5 minutes and cleans, is then placed in impregnate 3-5 minutes in the hot water that temperature is 90-100 DEG C and cook by scalding, take out well-done Ma Pao
Melon is integrally put into baking oven and dries, and oven temperature is set as 160-180 DEG C, and the horse bubble melon of drying is put into pulverising mill in grinder
Carefully, 200 mesh screens are crossed, horse is made and steeps melon powder；
(2) prepared by cane powder: taking fresh cane belt leather stripping and slicing, block diameter is 2-3 centimetres, is put into 60-70 DEG C of baking oven temperature control drying, will
The sugarcane block of drying is put into pulverizer and is smashed into fine particle, and crosses 200 mesh screens, and cane powder is made；
(3) prepared by soybean powder: clean dry of soya bean is put into pot with moderate heat stir-frying 8-10 minutes until giving out ripe beans in pot
Fragrance is put into grinder grinding after the soya bean cooling wait fry, crosses 200 mesh screens, soybean powder is made；
(4) preparation of ripe black rice flour: taking commercially available black rice to eluriate 3-5 times according to the weight ratio of black rice and clear water 1:3, to be cleaned
Black rice is pulverized after drying with cooking machine, black rice powder moderate heat is stir-fried 2-5 minutes in pot, black rice flour to be fried is cold
But 200 mesh screens are crossed afterwards, and ripe black rice flour is made；
(5) nutrition bonding powder preparation: taking commercially available almond to be ground with grinder, crosses 200 mesh screens and almond powder is made, by step
(3) soybean powder made from, ripe black rice flour made from step (4) and almond powder are mixed evenly by the weight ratio of 10:10:3, system
It obtains nutrition and bonds powder；
(6) prepared by slurry: the saline solution that fresh aloe is 1-2% with weight percent being taken to impregnate 5-8 minutes and washed with clear water
Net stripping and slicing, block diameter are 2-3 centimetres, are put into juice extractor and squeeze the juice, and taking juice, which filters, is made asparagus juice, choose fresh gumbo weight
The saline solution that percentage is 1-2% impregnates 5-8 minutes and cleans stripping and slicing with clear water, and block diameter is 2-3 centimetres, is put into juice extractor and squeezes
Juice filters after juice is stood 0.5 hour and gumbo juice is made, asparagus juice obtained is mixed with gumbo juice by the weight ratio of 1:4
Uniformly obtained slurry；
(7) horse bubble melon sobering-up composition preparation: 20-30 parts of melon powder of horse bubble, 5-8 parts of cane powder and nutrition is taken to bond powder 20-30 parts
Mixed powder is stirred evenly to obtain, is then taken and is stirred in 20-30 parts of addition mixed powders of slurry and at dough, dough is put into mold pressure
The square thin slice of 1*1*0.2 is made, thin slice is put into temperature and is set as toasting 5-10 minutes in 100 DEG C of baking oven, is dried to thin slice
It is dry to be taken out from baking oven when giving out fragrant, it is cooling to steep melon sobering-up composition up to horse.
3. horse according to claim 1 steeps melon sobering-up composition, it is characterised in that: the horse bubble melon sobering-up composition can
It is directly edible, taste delicious and crisp, additionally it is possible to which the hydromel that warm water or weight percent with 50-60 DEG C are 1-3% brews edible, spy
It Shi He the age of a draught animal be bad and the elderly that drinks of hobby；It is best that dispelling effects of alcohol is eaten before drinking, it is edible after drinking also to promote
Into the fast decoupled of internal alcohol, reduce damage of the alcohol to human body.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811066565.4A CN109043528A (en) | 2018-09-13 | 2018-09-13 | A kind of horse bubble melon sobering-up composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811066565.4A CN109043528A (en) | 2018-09-13 | 2018-09-13 | A kind of horse bubble melon sobering-up composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109043528A true CN109043528A (en) | 2018-12-21 |
Family
ID=64761513
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811066565.4A Pending CN109043528A (en) | 2018-09-13 | 2018-09-13 | A kind of horse bubble melon sobering-up composition |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109043528A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296707A (en) * | 2019-04-23 | 2020-06-19 | 李亚东 | Preparation method of water melon beverage and edible oil |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222619A (en) * | 2013-04-12 | 2013-07-31 | 赵婧 | Five cereal health preserving powder |
| CN103250755A (en) * | 2013-04-08 | 2013-08-21 | 朱红 | Orange and vegetable puree hangover-alleviating liver protecting biscuit |
| CN105010488A (en) * | 2015-08-27 | 2015-11-04 | 安徽燕之坊食品有限公司 | Nutrient coarse cereal biscuit and preparation method thereof |
| CN105901102A (en) * | 2016-06-27 | 2016-08-31 | 安徽省怀宁县顶雪食品有限公司 | Anti-alcohol sesame cake and preparation method thereof |
| CN106107686A (en) * | 2015-12-11 | 2016-11-16 | 东莞明欣秋葵有限公司 | A kind of Plant Powder and application thereof |
| CN106616116A (en) * | 2016-12-12 | 2017-05-10 | 怀宁县五洲米业有限公司 | Hangover-alleviating rice beverage and preparation method thereof |
| CN107212209A (en) * | 2017-04-27 | 2017-09-29 | 农玉金 | A kind of alcohol-decomposing beverage and preparation method thereof |
| CN107307045A (en) * | 2017-07-25 | 2017-11-03 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of passion fruit moon cake and preparation method thereof |
-
2018
- 2018-09-13 CN CN201811066565.4A patent/CN109043528A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103250755A (en) * | 2013-04-08 | 2013-08-21 | 朱红 | Orange and vegetable puree hangover-alleviating liver protecting biscuit |
| CN103222619A (en) * | 2013-04-12 | 2013-07-31 | 赵婧 | Five cereal health preserving powder |
| CN105010488A (en) * | 2015-08-27 | 2015-11-04 | 安徽燕之坊食品有限公司 | Nutrient coarse cereal biscuit and preparation method thereof |
| CN106107686A (en) * | 2015-12-11 | 2016-11-16 | 东莞明欣秋葵有限公司 | A kind of Plant Powder and application thereof |
| CN105901102A (en) * | 2016-06-27 | 2016-08-31 | 安徽省怀宁县顶雪食品有限公司 | Anti-alcohol sesame cake and preparation method thereof |
| CN106616116A (en) * | 2016-12-12 | 2017-05-10 | 怀宁县五洲米业有限公司 | Hangover-alleviating rice beverage and preparation method thereof |
| CN107212209A (en) * | 2017-04-27 | 2017-09-29 | 农玉金 | A kind of alcohol-decomposing beverage and preparation method thereof |
| CN107307045A (en) * | 2017-07-25 | 2017-11-03 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of passion fruit moon cake and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296707A (en) * | 2019-04-23 | 2020-06-19 | 李亚东 | Preparation method of water melon beverage and edible oil |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110477341A (en) | A kind of lemon the Fish with Chinese Sauerkraut condiment and its preparation process | |
| CN106387848A (en) | Green chili sauce and preparation method thereof | |
| CN105795251A (en) | Processing method of roasted lamb leg | |
| KR101704974B1 (en) | A production method of sugaless traditional sikhye more than 13 brix | |
| CN106616109A (en) | Preparation method for ganoderma lucidum beverage | |
| CN107125426A (en) | A kind of sandwich Leechee ice cream of dragon fruit and preparation method thereof | |
| KR101190329B1 (en) | Manufacturing Method of Korean hot pepper paste by Cudrania Tricupspidate Bureau | |
| KR20140020020A (en) | A manufacturing method for shindari with a improved fermentation smell | |
| CN105087278A (en) | Fruit and vegetable rice wine can and making method thereof | |
| CN104543981A (en) | Instant edible fungi drink and preparation method thereof | |
| CN108065157A (en) | A kind of preparation method of date-wolfberry fruit composite beverage | |
| CN107080029A (en) | A kind of preparation method of Hericium erinaceus coffee | |
| CN109043528A (en) | A kind of horse bubble melon sobering-up composition | |
| KR102660496B1 (en) | A method for manufacturing oyster soup with added Peucedanum japonicum Thunb, and oyster soup food | |
| CN107197977A (en) | A kind of preparation method and applications of the former tea of peony | |
| CN109123410A (en) | A kind of horse bubble melon sobering-up composition preparation method | |
| CN106262597A (en) | A kind of Siniperca chuatsi Seasoning gravy and preparation method thereof | |
| CN105462787A (en) | Brewing method of black bean and glutinous rice wine | |
| CN104305242A (en) | Shredded beef with selenium-enriched flammulina velutipes and bamboo-shoot fragrance and processing method thereof | |
| KR101813496B1 (en) | Composition of gruel and rice gruel manufactured by using the same | |
| CN104872561A (en) | Preparation method of pea paste | |
| CN107927583A (en) | A kind of processing technology of the health care fermented soya bean of strengthening the spleen and stomach | |
| CN106305937A (en) | Homemade fructus lycii eye care biscuit and preparation method thereof | |
| KR100692295B1 (en) | the manucture method of introduce propolis with bean-curd and the functional bean-curd by manucture of that method | |
| KR20180072380A (en) | A process for the preparation of juk comprising siler divaricata and blood arkshell and the juk prepared therefrom |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181221 |
|
| RJ01 | Rejection of invention patent application after publication |